Coconut Sea Bass Ceviche
6 servings
20 minutes
Coconut ceviche with sea bass is a refined dish from Latin American cuisine that combines the freshness of seafood with the exotic tenderness of coconut. Legend has it that ceviche originated in ancient civilizations along the coast of Peru, where fish was marinated in citrus juice. In this version, airy coconut milk softens the acidity of lime, creating a silky flavor. Olive oil, garlic, and chili pepper add spiciness while avocado, tomatoes, onion, and pomegranate provide textural variety. Cilantro leaves and crunchy radish complete the composition by refreshing each bite. Ceviche is served chilled, perfect for hot days, and corn chips enhance its gastronomic playmaking each bite a celebration of flavor.
1
Cut the sea bass fillet into small cubes and pour lime juice, coconut milk, and olive oil over it, adding finely chopped garlic and chili pepper. Mix everything and refrigerate for two hours to marinate.
- Sea bass fillet: 600 g
- Lime: 6 pieces
- Coconut milk: 100 ml
- Olive oil: 50 ml
- Garlic: 2 cloves
- Chili pepper: 1 piece
2
Add diced avocado and tomatoes, finely chopped onion, cilantro leaves, thinly sliced radishes, and pomegranate seeds to the chilled and marinated fish.
- Avocado: 1 piece
- Tomatoes: 2 pieces
- Red onion: 50 g
- Cilantro: 50 g
- Radish: 6 pieces
- Pomegranates: 0.5 piece
3
Salt, mix, and serve immediately with corn chips.
- Salt: to taste
- Corn chips (tortilla chips): to taste
